Slow Cooker Chicken And Sausage Jambalaya

INGREDIENTS

1 pound boneless, skinless chicken thighs, cut into bite size pieces

12 ounces pre- cooked deveined and peeled shrimp

8 ounces smoked turkey or chicken sausage, sliced in half inch pieces

1 can (14.5 ounces) petite-diced tomatoes with onion, celery and green pepper

2 medium size bell peppers (red, green or yellow), seeded, cored and cut in two inch strips

1 medium onion, diced

1 medium size yellow squash, cut into bite size pieces

2 tablespoons fresh chopped parsley

1 to 2 teaspoons creole or Cajun seasoning

Salt, to taste

Cooked rice for serving

DIRECTIONS

Step 1:

Line a 5-to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Openslow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Step 2:

Place chicken and sausage in the lined slow cooker. Sprinkle with 1 to 2 teaspoons of seasoning.

Step 3:

Pour canned tomatoes on top of the chicken and sausage. Add peppers, onion and squash.

Step 4:

Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.

Step 5:

Carefully remove lid to allow steam to escape. Add pre-cooked shrimp and stir to mix well. Cook for another 5 to 10 minutes on low heat. 

Step 6:

Serve jambalaya directly from slow cooker liner using a wooden or plastic utensil into bowls over hot cooked rice. Season with salt to taste and sprinkle with chopped parsley.

Step 7:

Do not lift or transport liner with food inside. Cool slow cooker completely; remove empty liner and toss.